Karelian Pie (Karjalanpiirakka)
Thin, hand-pleated rye crusts filled with rice porridge and topped with egg butter — a dish from Finland's Karelia region, first documented in 1686 and now under EU protected geographical status.
Vegetarian
⚠ Contains: Gluten, Dairy, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 cup rye flour
- 1/2 cup all-purpose flour
- 3/4 cup water
- 1/2 tsp salt
- 1 cup short-grain rice
- 3 cups milk
- 1/2 tsp salt, for the filling
- 1/2 cup butter, softened
- 3 hard-boiled eggs, chopped
- Melted butter, for brushing
Steps
- Simmer the rice in the milk with a pinch of salt for 30-40 minutes, stirring occasionally, until it forms a thick porridge. Let cool.
- Knead the rye flour, all-purpose flour, water, and salt into a firm dough. Divide into small balls and roll each into a very thin oval.
- Spread a portion of the rice porridge over each oval, leaving a border, and pleat the edges up and over to form a crimped rim.
- Bake at 475F for 15-20 minutes, until the crust is lightly speckled and firm.
- Brush the baked pies with melted butter as soon as they come out of the oven.
- Mix the softened butter with the chopped hard-boiled eggs to make munavoi (egg butter), and serve alongside the warm pies.